Ingredients
2 tsp olive oil
1 medium onion, chopped
1 large carrot, peeled and diced
2 garlic cloves, minced
1 1/2 c rinsed long-grain brown rice
Large pinch saffron threads
3 c low-fat, reduced sodium chicken broth
1/4 c pine nuts
1/4 c dried cherries
Salt and pepper
1/4 c fresh parsley, minced
Preparation
Heat oil in large skillet over medium. Add onion and carrot, sauté for 5-6 min. Add garlic, sauté for 2 min. Add in dry brown rice and sauté 3 min.
Crumble saffron threads into chicken broth, add to brown rice. Bring to boil, lower heat, cover and simmer for 45-50 min.
Toast pine nuts in small dry skillet over medium. Shake pan frequently. Add nuts and cherries to brown rice mix. Season with salt and pepper, garnish with fresh parsley.
